Ingredients
- 1.5–2 lbs chuck roast (or protein of choice)
- 1 tablespoon oil
- 1 pouch SOMOS™ Birria Taco Simmer Sauce
- 1 cup beef broth (or chicken or vegetable broth)
- 2 packs Sun Noodles (Kaedama)
- Optional toppings: chopped cilantro, sliced radish, lime wedges, soft-boiled egg, chili crisp**
Prep
- Sear the Meat: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Sear the chuck roast on all sides until browned (about 2–3 minutes per side).
- Pressure Cook the Birria: Transfer seared meat to an Instant Pot. Add SOMOS™ Birria Taco Simmer Sauce and 1 cup of beef broth. Seal and pressure cook on high for 45 minutes.
- Shred the Meat: Remove the meat and shred it using two forks. Return shredded meat to the birria broth and stir.
- Cook the Noodles: While the birria rests, cook Sun Noodles according to package instructions. Drain and divide between serving bowls.
- Assemble: Ladle the hot birria broth and shredded meat over the noodles.
- Top It Off: Garnish with cilantro, radishes, lime, soft-boiled egg, or chili crisp for extra flavor.
Pro Tip: Let the birria sit in the broth for a few extra minutes after shredding—this helps soak up even more flavor before serving.
*Can also cook in a crockpot on high for 3-4 hours (or low for 6-8 hours) or on stove top on simmer for 1.5 - 2 hours on low heat.
